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Main mealMain CourseLow carb, high fatVegetarianBalancedDairyEggs€€

Potato Frittata with Spinach, Feta and Fresh Dill

Name: Potato Frittata with Spinach, Feta and Fresh Dill
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Potatoes, russet, without skin, raw; 8 piece Eggs, Grade A, Large, egg whole; 200 g Spinach, baby; 3 medium Green onion, (scallion), bulb and greens, root removed, raw; 2 clove Garlic, raw; 80 g Cheese, feta, whole milk, crumbled; 2 tbsp Oil, olive, extra virgin; 1 bunch Dill weed, fresh; 0.5 tsp Salt, table, iodized; 0.25 tsp Spices, pepper, black

A perfect potato frittata with a rich combination of baby spinach, creamy feta and fresh dill. A simple, nutritious and juicy meal prepared in a single pan.

Prep time15 min

Cook time20 min

Total time35 min

Servings4

Recipe

Base

Potatoes, russet, without skin, raw400 gEggs, Grade A, Large, egg whole8 pieceSpinach, baby200 gGreen onion, (scallion), bulb and greens, root removed, raw3 mediumGarlic, raw2 cloveCheese, feta, whole milk, crumbled80 gOil, olive, extra virgin2 tbsp

Seasonings

Dill weed, fresh1 bunchSalt, table, iodized0.5 tspSpices, pepper, black0.25 tsp

Large non-stick pan (about 25–28 cm), oven-safeWhiskLarger bowlSpatula

Per servingTotal

Calories:362.4 kcal1449.6 kcal

Protein:19.5 g77.9 g

Carbohydrates:21.8 g87.2 g

Fiber:16.2 g64.7 g

Water:227.6 ml910.4 ml

Fat:21.6 g86.3 g

Micronutrients

Sugar:1.2 g4.8 g

Saturated fat:7 g27.8 g

Cholesterol:389.8 mg1559.2 mg

Sodium:675 mg2699.9 mg

Potassium:964.6 mg3858.5 mg

Calcium:217.9 mg871.6 mg

Iron:3.4 mg13.6 mg

Magnesium:93.7 mg374.7 mg

Zinc:2.6 mg10.3 mg

Phosphorus:349.4 mg1397.4 mg

Vitamin C:28.9 mg115.5 mg

Vitamin A:345.9 µg1383.5 µg

Vitamin D:2.1 µg8.3 µg

Vitamin B12:1.2 µg4.9 µg

Instructions

1Preheat the oven to 200 °C (grill setting if available, otherwise conventional baking).
2Heat 1 tablespoon of olive oil in a pan over medium heat. Add the sliced potatoes and fry for about 8–10 minutes until soft and golden brown. Stir occasionally and carefully so they don't fall apart.
3Add the sliced spring onion and garlic to the potatoes and fry for another 1 minute until fragrant. Then add the spinach and cook just until wilted (about 1–2 minutes). Remove from heat.
4In a larger bowl, whisk the eggs with salt, pepper and half of the chopped dill.
5Spread the vegetables evenly in the pan. Pour the egg mixture over them. Sprinkle crumbled feta on top.
6Return the pan to the stove over low heat for 3–4 minutes until the edges of the eggs set. Then transfer the pan to the preheated oven and bake for another 8–10 minutes, until the frittata is firm and golden on top.
7Let it rest for 5 minutes before slicing. Sprinkle with the remaining fresh dill and serve warm or cold.

Nutritional benefits

The combination of vitamin K from dark leafy greens and calcium from feta cheese works synergistically to maintain bone density and skeletal health.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.